“We love this moist and flaky fish with just a hint of Parmesan,” Paula Alf writes from Cincinnati, Ohio. “It’s fast, easy to prepare and good for you, too!”

Ingredients

• 1/4 cup egg substitute

  

• 1 tablespoon fat-free milk
• 1/3 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 2 fish fillets (5 ounces each)
• Directions

1. In a shallow bowl, combine egg substitute and milk. In another shallow bowl, combine cheese and flour. Dip fillets in egg mixture, then coat with cheese mixture.
2. Place on a baking sheet coated with cooking spray. Bake at 350° until fish flakes easily with a fork, 20-25 minutes.

Nutrition Facts

1 piece: 196 calories, 5g fat (3g saturated fat), 78mg cholesterol, 279mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

Parmesan Fish Fillets Recipe photo by Taste of Home

Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It’s a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California,  (especially when using Lake of the Woods Walleye)

Ingredients

• 1/2 cup fat-free mayonnaise
• 1 tablespoon lime juice
• 2 teaspoons fat-free milk

  

• 1 large egg
• 1 teaspoon water
• 1/3 cup dry bread crumbs
• 2 tablespoons salt-free lemon-pepper seasoning
• 1 pound mahi mahi or cod fillets, cut into 1-inch strips
• 4 corn tortillas (6 inches), warmed

• • toppings:

• 1 cup coleslaw mix
• 2 medium tomatoes, chopped
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 tablespoon minced fresh cilantro

Directions

1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
2. In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.

Photo by Taste of Home

“Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters.” —Jackie Hannahs, Cedar Springs, Michigan

Ingredients

• 1-1/2 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 large egg, lightly beaten
• 2/3 cup water
• 2/3 cup lemon juice, divided
• 2 pounds perch or walleye fillets, cut into serving-sized pieces
• Oil for frying
• Lemon wedges, optional

Directions

1. Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
2. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
3. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

Lime-Batter Fish: Substitute lime juice for the lemon juice.

Lemon-Batter Fish Tips

How do you get batter to stick to fish?

Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.

Why is my fried fish not crispy?

It is important that you pre-heat your cooking oil to the proper temperature before adding your fish. If the oil is not hot enough, the battered fish will sit in the oil too long and absorb excess oil, causing your fish to become soggy. For best results, slowly heat your oil until a deep-fry or candy thermometer reads 350°F to 375°F degrees and fry as directed. Check out our handy deep-frying tips and our deep-frying guide, too.

Which flour is best for batter?

Because of its neutral flavor and ability to fry up golden brown, all-purpose flour can’t be beat for battered, fried fish recipes.

Nutrition Facts

5 ounces cooked fish: 384 calories, 17g fat (2g saturated fat), 167mg cholesterol, 481mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 33g protein.

Photo by Taste of Home

Ingredients

• 1 corned beef brisket (about 4 pounds) with spice packet
• 2 tablespoons brown sugar
• 2 bay leaves
• 3-1/2 pounds small potatoes (10-15), peeled

  

• 8 medium carrots, halved crosswise
• 1 medium head cabbage, cut into wedges

• • horseradish sauce:

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon cider vinegar
• 1/4 cup peeled freshly grated horseradish
• MUSTARD SAUCE (OPTIONAL):
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sugar

Directions

1. Place corn beef brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
4. For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended.
5. Cut corn beef across the grain into slices. Serve with vegetables and sauce.

Herbs and melted cheese dress up fillets in this recipe recommended by Cathy Lueschen from Columbus, Nebraska. “When I want a quick fish dinner, this is the recipe I turn to,” she relates.

Ingredients

• 4 to 6 walleye fillets (about 1-1/2 pounds)

  

• 1 can (15 ounces) tomato sauce
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Place walleye in a greased shallow 3-qt. or 13×9-in. baking dish. In a small bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over fish.
2. Bake, uncovered, at 350° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.

Ingredients

• 1 pound potatoes (about 2 medium)
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• FISH:
• 1/3 cup all-purpose flour

  

• 1/4 teaspoon pepper
• 1 large egg
• 2 tablespoons water
• 2/3 cup crushed cornflakes
• 1 tablespoon grated Parmesan cheese
• 1/8 teaspoon cayenne pepper
• 1 pound fillets walleye filets
• Tartar sauce, optional

Directions

• Preheat oven to 425°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
• In a large bowl, toss potatoes with oil and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 25-30 minutes or until golden brown and crisp, stirring once.
• Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Dip fish in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
• Place on a baking sheet coated with cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork. Serve with potatoes and, if desired, tartar sauce.

There’s still plenty of winter ahead, so warm yourself with this Wild Rice Soup. Wild Rice is grown and harvested in Lake of the Woods County.

Ingredients

• 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
• 4 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

  

• 8 ounces Velveeta, cubed
• 1/2 pound bacon strips, cooked and crumbled
• Optional: Minced chives and oyster crackers

Directions

1. In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

“My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they’re a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com.”
—Reeni Pisano, Wappingers Falls, New York

Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons dill pickle relish or chopped dill pickle
• 2 teaspoons grated lemon zest

• • fish and potatoes:

    

• 1-1/2 pounds baking potatoes (about 3 medium)
• 2 teaspoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 cup panko bread crumbs
• 1/4 cup seasoned bread crumbs
• 4 fish fillets (4 ounces each)
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons chopped fresh parsley
• Malt vinegar, optional

Directions

1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
2. Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
3. Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
4. Sprinkle fish with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
5. Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

Nothing is more rewarding than celebrating the day’s catch with friends when you share this fresh dish. Alesha Oster

Ingredients

• 1 cup biscuit/baking mix
• 1 tablespoon garlic powder

  

• 1 tablespoon onion powder
• 1 tablespoon Cajun seasoning
• 1-1/2 teaspoons pepper
• 1 teaspoon salt
• 1/2 cup 2% milk
• Oil for frying
• 1 pound walleye fillets, skin removed
• Lemon wedges

Directions

1. In a shallow bowl, mix the first 6 ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°.
2. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.